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GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies ...
Caldeira, I.; Anjos, O.; Portal, V.; Belchior, A.P.; Cana, S.The maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in these alcoholic beverages, namely its flavour modification. Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of the wine aged brandies. Some of these compounds proceed from the distillate and others are extracted from the wood. In this study it was quantified, some odourless com...
C-reactive protein in acute coronary syndrome: association with 3-year outcomes
Schaan,B.D.; Pellanda,L.C.; Maciel,P.T.; Duarte,E.R.; Portal,V.L.Inflammatory markers have been associated with clinical outcome in patients with acute coronary syndrome (ACS). The present study evaluated the role of high-sensitivity C-reactive protein (CRP) measurements as a predictor of late cardiovascular outcomes after ACS. One hundred and ninety-nine ACS patients in a Coronary Care Unit from March to November 2002 were included and were reassessed clinically after ~3 ye...
Sensory and chemical modifications of wine brandy aged with chestnut and oak wood
Caldeira, I.; Anjos, O.; Portal, V.; Belchior, A.P.; Canas, S.This work evaluated the sensorial and chemical modifications in brandy aged in presence of two types of wood fragments in comparison with a brandy aged in wooden barrels.
Envelhecimento acelerado de aguardentes vínicas na presença de fragmentos de ma...
Caldeira, I.; Anjos, O.; Portal, V.; Canas, S.A tecnologia de envelhecimento tradicional, que consiste na colocação da aguardente vínica em vasilhas de madeira durante vários anos, é uma técnica morosa e onerosa. Assim, têm vindo a ser introduzidas e desenvolvidas novas técnicas, com o intuito de optimizar o processo e reduzir os custos. Uma dessas novas técnicas consiste em introduzir pedaços de madeira (aparas, toros ou outras formas) na bebida a envelhe...
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